Marshmallow and Maple Chocolate Bars
We took everything we love about a Whippet—the classic chocolate-covered marshmallow cookie—made it into a chocolate bar, and then supersized it for sharing. Giving this dessert the full maple treatment by using it in the filling as well as the chocolate-coated crust makes it the perfect treat to blow your kids’ minds—and taste buds.
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 1/4 cup (40 g) maple sugar
- 2 tbsp cornstarch
- 6 tbsp (85 g) cold unsalted butter, diced
- 1 tbsp (15 ml) cold water
- 2 tsp gelatin
- 2 tbsp (30 ml) water
- 3/4 cup (180 ml) maple syrup
- 2 tbsp (30 ml) corn syrup
- 4 oz (115 g) dark chocolate, melted and cooled
Instructions
- In a food processor, combine the flour, maple sugar and cornstarch. Add the butter and pulse a few times until it forms pea-sized pieces. Add the water and pulse just until the dough starts coming together. Remove from the food processor and form into a disc with your hands.
- On a lightly floured work surface, roll the dough out to a 17 x 6-inch (42 x 15 cm) rectangle. Line the bottom and sides of a 14 x 4-inch (35.5 x 10 cm) rectangular tart pan with removable bottom with the dough, trimming off any excess. With a fork, prick the dough all over. Refrigerate for 30 minutes or freeze for 15 minutes.
- With the rack in the bottom position, preheat the oven to 400°F (200°C).
- Bake for 15 to 18 minutes or until the crust is nicely golden. Let cool on a wire rack.
We took everything we love about a Whippet—the classic chocolate-covered marshmallow cookie—made it into a chocolate bar, and then supersized it for sharing. Giving this dessert the full maple treatment by using it in the filling as well as the chocolate-coated crust makes it the perfect treat to blow your kids’ minds—and taste buds.